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Cacio e Pepe

Cacio e Pepe

Cacio E Pepe is called in central Italian slang “cheese and pepper”. It’s a pasta dish from the city of Rome.

Ingredients

  • Kosher salt
  • 8 oz. linguine or spaghetti
  • 2 tbsp. butter, divided
  • 1 tbsp. extra-virgin olive oil
  • Coarsely ground black pepper
  • 3/4 c. freshly grated Pecorino, plus more for serving

Instructions

Steps:

  1. In a large pot of boiling salted water, cook pasta until al dente according to package directions. Reserve ⅔ cup pasta water before draining.
  2. In a large skillet over medium heat, melt 1 tablespoon butter with oil. Add a generous amount of black pepper and toast until fragrant, about 1 minute.
  3. Add ⅓ cup reserved pasta water and bring to simmer. Whisk in remaining 1 tablespoon butter and, using tongs, add pasta, tossing into butter mixture.
  4. Add cheeses and toss constantly until cheese is melty, removing skillet from heat when about half the cheese has melted. (If sauce is too thick, loosen with more pasta water.)
  5. Serve topped with more Pecorino and Parmesan.
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